Techniques
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Storing and Preparing
While many cooks prefer thicker homemade phyllo for savory pies, frozen commercial dough, which is readily available in supermarkets, can be substituted.
Fresh nopales, or prickly pear cactus paddles, can be found in Mexican markets and some produce departments, occasionally already trimmed.
This luxurious terrine is a classic of French cuisine. Here is how its done.
A local staple in Chile, these empanadas are best when filled with fresh seafood.
Techniques for preparing asparagus vary according to its size, origin, and freshness; this is how we do it.
Is it essential to treat eggplant for bitterness? It depends on how you want to serve it.
Here is a quick way to make fritons (also called grattons), those irresistible crisp nuggets of duck-skin cracklings, to be salted and nibbled or sprinkled in salads.
If your strawberries lack flavor, don't despair—this trick coaxes flavor out of even the most reluctant berries.
